Brazilian recipe
Eye of Round with Cream Sauce (Lagarto com creme de leite)
A faithful Brazilian recipe for eye of round with cream sauce, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 Kg of eye of round
2 cubos of stock of meat
1 cans of cream
2 cups of oil
8 the 9 potatos pequenas
1/2 carrot grated (crua)
1 pitada of pepper of the reino
Maionese to taste
Agua hot
2 cubos of stock of meat
1 cans of cream
2 cups of oil
8 the 9 potatos pequenas
1/2 carrot grated (crua)
1 pitada of pepper of the reino
Maionese to taste
Agua hot
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Season the eye of round. if desejar, pode brown the eye of round in the pan with the pouco of oil to selar
- Place the eye of round in the pan of pressathe and Cover with hot water
- Add the cubos of stock of meat dissolvidos in the glasses of hot water
- Cook in the pressathe for approximately 30 minutes apos pegar pressathe
- Enquanto the meat cozinha, Prepare the purê of potatos: cook the potatos ate ficarem soft, esprema bem
- Season the purê of potatos with the pitada of pepper of the reino and mix with mayonnaise to taste, ate obter the consistência lisa and smooth
- Apos the 30 minutes, remove the eye of round of the pan of pressathe and corte sliced
- in the mesma pan of pressathe, place the cream (without the soro) and the stock that restou of the cooking of the meat
- Heat the sauce in low heat, adicionando the rodelas of eye of round to that absorvam the sabor
- Serve the eye of round with the sauce hot, acompanhado of rice branco
- Decore the plate with the carrot grated crua
Observations
This recipe keeps the Brazilian identity of Lagarto com creme de leite, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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